Grilled Rosemary Lamb Chops

3/4 Cup balsamic vinegar

6 Tablespoons olive oil

3 Tablespoons fresh lemon juice

3 Tablespoons minced fresh rosemary -- or 3 teaspoons dried

6 Each Garlic Cloves -- minced

1 Teaspoon ground black pepper

12 Each 1" Thick Loin Lamb Chops -- fat trimmed

Mix together the vinegar,oil,lemon juice,rosemary,garlic,and pepper.Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over.Cover and let marinate,refrigerated for 4 hours, turning occasionally.

Prepare barbecue (medium-high heat). When coals turn white(drain chips, if using, and scatter over coals. When chips begin to smoke), Season lamb with salt and pepper.Cover; grill chops about 4 minutes per side for medium-rare or until desired doneness. 4 Servings Bon Appitit July 1995 NOTES : 1 1/2 cups mesquite wood chips, soaked in cold water 1 hour may be used to grill chop